This was a pizza Anders put together during one of our weekly pizz-off’s, where we wave goodbye to the old week… with a friendly pizza competition amongst friends. The goal is not to win, but to have a great time (and win). Our newfound love for smoked paprika once again manifested itself in a generous sprinkle on top, which has the odd side effect of producing some rather red-tinted photos (for which we apologize). As we were all sitting around the table, sipping red wine like the pro’s, we reminisced about our childhood cardboard-pizzas from the nearby Domino’s or local pizza pusher, and wondered why we didn’t make our own pizzas while in college when it’s really not that hard and so much better.

Prepare the Portobello mushroom

Heat the butter on a skillet until it melts and starts bubbling. crush the two garlic cloves and add to the skillet, stirring for about 30 seconds. Cut the Portobello mushroom in 1/2 inch thick slices, and add to the skillet and sauté for about 5-6 minutes on both sides. Let the mushroom cool down by turning of the heat.

Pizza Recipe

Roll out the dough to the best of your ability. It should be about 10-13 inches across. If you like think crust, make it thinner. Spread the tomato sauce from the center out in a circular motion, all the way to the edge. Cut the olives in half, and spread them on the pizza. Add the Portobello mushroom slices and the onion, slices into small squares. Lay out the salmon pieces across the pizza. Slice the middle of a lemon (with the most meat inside), extremely thin, as thin as you can, and place the slices on top of the salmon pieces. The lemon slices should be almost transparent. Don’t remove the peel, but rinse them thoroughly. Cut the Stilton in chunks of ½ x ½ an inch and spread evenly over the pizza. Grate the parmesan cheese and spread it evenly across the pizza. Drizzle smoked paprika on top, and bake for 13-17 minutes at 450 degrees on a pizza stone in the middle of a pre-heated oven.

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